- slices of veal: 8 slices (2 per person)
- white wine: 200 ml (approx. 50 ml per person)
- flour: to taste
- salt: to taste
- pepper: to taste
- butter: about 40 g
- white truffle: 1 specimen of approx. 30 g
- Beat the meat without overdoing it and remove the most obvious parts of fat. If you aim for a perfect result, the meat should have an even thickness without being too thin.
- Cover the meat in flour, pressing down enough to form a layer that covers the entire surface of the slice well. Shake the meat slightly to avoid flour lumps, otherwise the cream will be too thick.
- Let the meat rest for about ten minutes. In the meanwhile, clean the truffle well with a clean tea towel. Depending on the type of truffle, different care may be required. If you want to be on the safe side, follow these instructions (how to clean truffles without ruining them).
- Melt the butter in a saucepan and fry the meat on a medium flame, 2-3 minutes on each side, depending on the thickness of the meat. Pay attention to the cooking of the meat, as it shouldn't be done too aggressively. Otherwise it might not soften properly when cooked later on.
- Deglaze with white wine and lower the flame slightly. Add salt, pepper and any seasoning, but do not overdo it. Remember that you must enhance the truffle and not cover it with flavour!
- Let it simmer until the typical sauce that always accompanies truffle escalopes forms, then serve and slice a few truffle shavings directly onto the meat.
Truffle escalopes variations:
If you prefer to use a different sort of truffle, such as black summer truffle or black autumn truffle, you can grate a part of it and include it in the cooking process together with the wine and, when cooked, slice a few shavings directly onto the meat. This is possible because the black truffle, unlike the prized white truffle, needs more heat to release its aromas. However, be careful not to burn it. Just let it simmer over a medium flame, trying to avoid excessive heat.
Although I love that acidic hint that white wine gives, many prefer a milder variant. You can decide at your own discretion to replace all or part of the white wine with lukewarm water, so that you can still recreate the typical creaminess of this dish while pleasing everyone. Also, if you have a particularly prized and expensive white truffle, you will not risk a clash of flavours.
Another option instead of white wine is milk. Creaminess is guaranteed, but the consistency of the sauce is more difficult to control. It may be possible for the milk to cook too quickly and form lumps that do not really change the taste but are rather unpleasant to look at.
If you want to make a tasty side dish, you can prepare simple buttered potatoes or sautéed mushrooms. In any case, use simple and not too strong flavours, so as not to counteract or cover up the intense flavour of the truffle.